Wednesday, September 15, 2010

Pear and Blueberry Crisp = Yummmm

Janet here: The air is getting cooler here in the Northeast, which has me thinking about fruit crisps/cobblers/crunches/slumps, etc. As a warm dessert, it really is at the top of my list. So in my quest to make just about every crisp option available, all as an excuse to eat fruit crisp which I just love, I tried this combination from Anna Getty's Easy Green Organic and really recommend it.

The combination of pear and blueberry is outstanding, the sliced almonds on top add some additional texture and the brown sugar sour cream is a wonderful change from vanilla ice cream. Really quite perfect. I would also like to add that another benefit of making crisp is that it is wonderful for breakfast, and with fruit as the main ingredient, I maintain it's actually healthy. Who else eats this for breakfast? C'mon. Fess up. You know you do.

Pear and Blueberry Crisp
serves 6-8


about 6 pears, thinly sliced (I always keep the peels on my fruit for added fiber but if that bugs you, peel them by all means)
1 1/2 cups fresh blueberries
juice of 1/2 lemon
2 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons vanilla

for the crisp topping
1 cup flour
1/2 cup oats
1 cup packed light brown sugar
1/2 cup sliced almonds
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 stick butter cut into 1/2 inch cubes

for the sour cream part
3/4 cup sour cream
1 tablespoon light brown sugar


Heat over to 375 degrees
Combine the pears and lemon juice in a bowl. Add the blueberries, mix well and set aside. Melt two tablespoons of butter in a large saucepan and add the blueberry and pear mixture, sugar and vanilla. Cook, stirring occasionally, about 5-7 minutes until the pears just start to soften. Transfer to an 8-by-11-inch baking dish.

For the topping, mix all the topping ingredients together. Using your fingers begin to add the butter pieces, mixing it into the flour mixture until it starts to resemble coarse meal.

Spread the topping over the pear/blueberry mixture. Bake for 30-35 minutes until top is brown and the juices are bubbling.

To make the sour cream mixture, mix it together until the sugar dissolves. Then when ready to serve the warm crisp — always warm! — add a dollop of brown sugar sour cream to each portion.

1 comment: